A new season is upon us, once again it's time for a new volume of SUWYC! 
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Sous vide roasted ummm garlic confit.. 190 degrees hot tub time machine for about 10 hours
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Polarbear777 no idea about the 250 but I'd think 140 and above would do the trick. 190 for 8 hours definitely takes care of hibby jibbies -
Oh my...Nice!!...Soft Roasted Spreadable Garlic...I can Smell and Taste from here....Oh Yeah!! -
What's the texture of the garlic? Is it easily spreadable, or do you have to give it a squish (that's a cooking term) with a fork?
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Last night's prime rib. I tried my best to eliminate the tan banding but my strategic techniques to do so failed. Didn't matter much it was still outstanding. All 3 of my kids said it was better than brisket...I wouldn't go that far. Pulled off at 130. Sides we mashed gold taters, garlic-sauteed fresh green beans and asparagus. We decanted a bottle of Michigan red that I'd been saving for several years, it was a wonderful dinner.
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Beef ribs from the rib roast for Christmas. Are these called plate ribs?Attached FilesComment
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Just a quick shot of some Monday point brisket! Photo game weak today, but brisket game strong!
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Thought I'd try some Chili.
Smoked the vege's for 30 minutes and Chuck Roast for 2 hours.
I liked the look of the meat so I didn't bother with the step to brown.
Put it all together (yeah, included Red Kidney Beans and Black Beans).
The spread.
My bowl. Made twice as much as I needed and the leftovers on Day 2 were even better.Last edited by MarkN; December 21, 2020, 05:29 PM.Comment
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Really nice job all round, amigo!
Makin me hungry, as I sit here in my work truck, eatin!
Extry Bonus Points, beyond aforementioned, fer th bacon....
I could easily eat myself into a food (an Modelo) coma, were I sittin right there.
Makin chili either tonight, or Wednesday...Scratchbuilt, no cheats chili: smoked Dino ribs, Rancho Gordo pintos, smoked veggies, my own chili powder, etc., usw.., yada yada
Last edited by Mr. Bones; December 22, 2020, 05:05 PM.
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Smoked meatballs. Beef, Italian sausage and ricotta cheese meatballs, smoked on the PBC and then finished in a tomato sauce. No finished product but served it in crusty bread with provolone cheese and some homemade pickled Fresno chiles.
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Mashed potatoes on roidsComment
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Last nights dinner. Mary’s chicken from Whole Foods and Alaskan Spot prawns from Sitka. Not the prettiest but Dang delicious. Not really a shrimp fan but I got a whole freezer full.
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Just like turkey is served at Thanksgiving in the US, we have Christmas ham in Sweden. It is a regular ham, most often boiled for a few hours. The bouillon left in the pan is then used to dip bread in. BUT: I smoke my hams. Yesterday it was time to smoke a Christmas ham. I bought a deboned ham, removed the rubber net that holds it together and replaced it with butcher's twine. Call me old school, but it looks better, and more authentic.
This ham was pre-brined, so I just added my KC Royale rub and smoked it for approx. 3 hours with oak wood. It is done when the inner temp hits 65° C / 149° F. I remove it and let it cool off for an hour. Then it's time for the crust. Mix eggs, mustard and bread crumbs (2 eggs, 6 tbsp mustard, 6 tbsp bread crumbs) and spread it evenly all over. Bake it in the oven for 15 minutes at 225° C / 440° F. That gives you a tasty crust.
Easy peasy! And tasty! I posted this in the pit a few years back, and if I recall Jerod Broussard was one of the first takers, and he seems to have liked it.
The raw ham, trussed and rubbed
Ham on the grill/smoker, done
The ham, with that crust applied relatively evenly
And here's the final result. Start slicing, will ya!
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I decided to take a day off of "life" early this morning. No exercise, no solving the worlds problems, no worry or stress.
I’m gonna make chicken stock and mop my floors.... which is surprisingly a huge task for a 1 bedroom unit I live in. The darn thing is all tile.
I can’t remember the last time I had two pieces of bread in one week.... and this on one plate.
Bourbon bacon from Whole Foods, Ezekiel bread, Dukes Mayo, French’s mustard and big ole eggs. Darn delicious.
im gonna take a nap soon.
Cheers!
oh.... and my finest China as I actually don’t have any plates.
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Listen HouseHomey eggs on bread in any way is a winner in my books. There's something so comforting about that comboLast edited by Ernest; December 22, 2020, 12:27 PM.
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Nothing really made, just steamed. Used my Bayou Classic pot that I use for Crawfish to steam up some King crab legs for the family. A lot of room in that big old pot, but only pot I had to fit the legs since their so long. Daughter made some dipping butter with Old Bay and Cajun seasoning. It was pretty good.Attached FilesComment
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I made some rolls today using King Arthur Flour's Japanese Milk Bread recipe. They look great and taste great too. I told my wife I'd fix spaghetti for her and I'd have rolls and butter for dinner.
That didn't go over too well... 
So I'm having spaghetti too.
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Not really cooking. Here is where old Weber kettles can go and still be of great value. This was my first Weber, circa 1980, and it gave up the ghost about 10 years ago and I replaced it with another circa 1980 shortly thereafter. Did not want to throw it out since it had such sentimental value, but it had basically corroded around the legs and thus I made it into a planter. The bottom vents are good drainage holes. I just repotted the plant that was in it due to the plant out growing this Weber. Now a small "Wheeler's Dwarf" has found a new home. It will grow into a small bush that flowers in the spring and the flowers smell like orange blossoms.Attached FilesComment
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It’s cooking well now and clean.
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